Challenge: An ambitious, 250-seat independent eatery needed to open on a tight timeline while meeting stringent Beverly Hills permitting rules and building a best-in-class team.

Approach: Sourced an award-winning executive chef and GM, fast-tracked health & alcohol permits, negotiated 20+ vendor contracts, and wrote finance-ready SOPs that linked purchasing, inventory, and cash handling.

Impact: Opened on schedule with all licenses in place, hit 92 % staff retention in the first six months, and achieved positive cash flow in month three.